BS EN 18003:2024 - Food Authenticity: Determination of 16-O-Methylcafestol Content in Coffee

Introducing the BS EN 18003:2024, a comprehensive standard dedicated to ensuring the authenticity of coffee through the precise determination of 16-O-Methylcafestol content. This standard is an essential tool for professionals in the food industry, particularly those involved in the production, testing, and certification of coffee products. With the increasing demand for transparency and quality in food products, this standard provides a reliable method to authenticate coffee, ensuring that consumers receive genuine and high-quality products.

Key Features of BS EN 18003:2024

This standard outlines a meticulous method for determining the 16-O-Methylcafestol content in both green and roasted coffee using High-Performance Liquid Chromatography (HPLC). This method is crucial for distinguishing between different types of coffee and verifying their authenticity. Here are some of the key features of this standard:

• Standard Number: BS EN 18003:2024
• Pages: 22
• Release Date: November 8, 2024
• ISBN: 978 0 539 28218 4
• Status: Standard

Why is 16-O-Methylcafestol Important?

16-O-Methylcafestol is a diterpene found in coffee that can be used as a marker to differentiate between coffee species and to detect adulteration. Its presence and concentration can provide valuable insights into the authenticity and quality of coffee. By accurately measuring this compound, producers and quality assurance professionals can ensure that their coffee products meet the expected standards and are free from adulteration.

Benefits of Using the HPLC Method

The High-Performance Liquid Chromatography (HPLC) method outlined in this standard is a highly effective analytical technique used for separating, identifying, and quantifying components in a mixture. Here are some benefits of using the HPLC method for determining 16-O-Methylcafestol content:

• Precision and Accuracy: HPLC provides high precision and accuracy, making it ideal for detecting even trace amounts of 16-O-Methylcafestol.
• Reliability: The method is well-established and widely used in the food industry, ensuring reliable results.
• Versatility: HPLC can be used to analyze both green and roasted coffee, making it a versatile tool for coffee authentication.
• Efficiency: The method allows for rapid analysis, which is crucial for high-throughput testing environments.

Who Should Use This Standard?

The BS EN 18003:2024 standard is designed for a wide range of professionals in the food and beverage industry, including:

• Coffee Producers: To ensure the authenticity and quality of their products.
• Quality Assurance Professionals: To verify the integrity of coffee products and detect any adulteration.
• Food Testing Laboratories: To provide accurate and reliable testing services for coffee authenticity.
• Regulatory Bodies: To enforce standards and regulations related to food authenticity.

Conclusion

The BS EN 18003:2024 standard is an invaluable resource for anyone involved in the coffee industry. By providing a reliable method for determining the 16-O-Methylcafestol content, this standard helps ensure that coffee products are authentic and of the highest quality. Whether you are a producer, quality assurance professional, or part of a regulatory body, this standard will support your efforts to maintain the integrity and reputation of coffee products in the market.

Embrace the power of accurate coffee authentication with the BS EN 18003:2024 standard and ensure that your coffee products meet the highest standards of quality and authenticity.

BS EN 18003:2024

This standard BS EN 18003:2024 Food authenticity. Determination of 16-O-Methylcafestol content of green and roasted coffee. HPLC-method is classified in these ICS categories:

• 67.140.20 Coffee and coffee substitutes

This document specifies a high-performance liquid chromatography (HPLC) method for determining the 16-O-Methylcafestol content in green and roasted coffee. The method is suitable for a content of 40 mg/kg to 1 600 mg/kg of 16-O-Methylcafestol of green and roasted coffee, respectively. The collaborative study has shown that mass fractions also between 20 mg/kg to 40 mg/kg can be successfully analysed depending on the laboratory equipment. The compliance assessment process is not part of this document.